I have always been a huge proponent of egg white omelettes- loaded with healthy and colorful veggies, spices and herbs: high in protein, low in fat and rich in vitamins/minerals.

I try to eat as many raw fruits and vegetables - however, cooking some foods is essential in order to create more palatable flavors. For example, this morning I began by sautéing green onions, shallots, red bell peppers in almond oil, with a drizzle of lemon juice, sprinkle of cayenne pepper, smoked sea salt and dried oregano. The ingredients cooked quickly, then I removed them from the sauté pan. I simply wiped the same sauté pan with a paper towel (leaving a little of the oil to prevent the eggs from sticking). I poured in three egg whites on a medium heat, then wait for about 1 minute... I could see the bottom of the pan begin to turn white as the egg whites began to coagulate and cook. At that point, I stuck the sauté pan in the oven with the broiler on.

Why into the oven, under the broiler?

The bottom of the broiler already began to cook - hence the white bottom. Now, heat radiating from the broiler will cook the top of the omelette... this only takes a few minutes to fully cook. As soon as the omelette turns from translucent into white, remove from the oven and carefully slide onto a plate. In the center of the omelette, add the cooked veggie combination, as well as as many fresh, raw veggies as possible: tomatoes, asparagus, avocados, cucumbers, carrots, etc. Gently fold the omelette like a sandwich and enjoy with freshly toasted bread (gluten-free or whole wheat!)

"Remember, people will judge you by your actions, not your intentions. You may have a heart of gold - but so does a hard-boiled egg." - Author Unknown